There is something simply irresistible about the bright, tangy, and sweet combination found in a classic dessert, and this Lemon Meringue Pie Cookies Recipe captures all those wonderful flavors in a bite-sized treat. Imagine delicate, buttery cookie bases topped with luscious lemon curd and crowned with a fluffy, golden meringue, bringing together the essence of a lemon meringue pie in a fun, portable form. Whether you’re looking to impress guests, bring a sunny twist to your bake sale, or simply brighten your afternoon with a delightful snack, these cookies deliver a joyful balance of tartness and sweetness in every bite.
Ingredients You’ll Need
These ingredients are wonderfully simple but crucial for achieving the perfect balance of texture, flavor, and that gorgeous lemony zing in our Lemon Meringue Pie Cookies Recipe. Each item plays its unique role—from the buttery richness in the crust to the airy fluffiness of the meringue topping.
- 1 cup all-purpose flour: Provides the sturdy base for your cookie dough while maintaining a tender crumb.
- 1/4 cup powdered sugar: Adds a subtle sweetness and smoothness to the dough without graininess.
- 1/2 cup unsalted butter: The key to a rich, melt-in-your-mouth cookie; use chilled for best results.
- 1/4 teaspoon salt: Enhances all the flavors, balancing the sweetness perfectly.
- 1/4 cup lemon juice: Freshly squeezed is best to deliver that punch of citrus tartness.
- 1/4 cup granulated sugar: Sweetens the lemon filling and helps it thicken nicely.
- 1 large egg yolk: Adds richness and helps bind the lemon curd filling.
- 1 tablespoon cornstarch: The secret to a smooth, thick, and luscious lemon filling.
- 1/4 teaspoon lemon zest: Intensifies the lemon flavor and adds a touch of fragrance.
- 2 large egg whites: Whipped into a tender, glossy meringue that will top your cookies with cloud-like perfection.
- 1/4 teaspoon cream of tartar: Stabilizes the egg whites, ensuring your meringue holds those perfect peaks.
How to Make Lemon Meringue Pie Cookies Recipe
Step 1: Prepare the Cookie Dough
Start by whisking together the flour, powdered sugar, and salt in a mixing bowl. Then, cut in the chilled butter until the mixture becomes crumbly. This step is super important because it creates a wonderfully crumbly yet tender cookie base that will hold up perfectly under the luscious filling and meringue topping.
Step 2: Chill the Dough
Gather the dough and form it into a ball. Wrap it tightly in plastic wrap and pop it into the fridge for at least 30 minutes. Chilling firms up the butter again and makes rolling out the dough much easier, which will help you get evenly shaped cookies that bake beautifully.
Step 3: Roll and Cut the Cookies
Preheat your oven to 350°F (175°C). Roll the chilled dough out to about 1/8-inch thickness and cut into circles using a cookie cutter or glass. This thin crust will give your cookies a delicate snap — just like the perfect lemon meringue pie shell.
Step 4: Bake the Cookie Bases
Place your cutouts on parchment-lined baking sheets and bake for 8-10 minutes until they turn lightly golden around the edges. Let them cool completely before adding the filling and meringue—that way, your topping won’t melt or slide off.
Step 5: Make the Lemon Filling
Combine lemon juice, granulated sugar, egg yolk, cornstarch, and lemon zest in a saucepan. Cook gently over medium heat, stirring constantly until the mixture thickens into a silky, zesty curd. Cool this filling thoroughly—it’s the bright heart of our Lemon Meringue Pie Cookies Recipe, delivering that authentic citrus punch.
Step 6: Whip the Meringue
Beat the egg whites until foamy, then add cream of tartar to stabilize the foam. Gradually beat in sugar until you achieve stiff, glossy peaks. This fluffy meringue topping will give your cookies that incredible lightness and the golden-brown finish that makes lemon meringue desserts so inviting.
Step 7: Assemble and Brown
Gently spoon the cooled lemon filling onto each cookie base, then dollop or pipe the meringue on top. Place the cookies under the broiler for just 1-2 minutes, watching closely until the meringue turns beautifully toasted and golden. This last step adds a delightful caramelized flavor and an eye-catching finish.
How to Serve Lemon Meringue Pie Cookies Recipe
Garnishes
Add a fresh lemon twist by sprinkling extra lemon zest or tiny edible flowers atop the meringue for a dazzling presentation. A dusting of powdered sugar can also add a snowy finish that’s as charming as it is tasty.
Side Dishes
These cookies are a star on their own, but pairing them with a light cup of herbal tea or a fresh berry salad can elevate your tasting experience. The tart berries complement the lemon beautifully and provide refreshing balance.
Creative Ways to Present
Arrange your Lemon Meringue Pie Cookies Recipe on a rustic wooden platter or a delicate cake stand to instantly impress your guests. For a fun twist, serve them in small cupcake liners or stacked beside mini jars of extra lemon curd for dipping—pure joy!
Make Ahead and Storage
Storing Leftovers
Keep your cookies fresh by storing them in an airtight container at room temperature for up to 2 days. This helps maintain the crispness of the cookie base while keeping the lemon filling and meringue soft.
Freezing
If you want to freeze these delightful treats, it’s best to freeze the cookie bases separately without the lemon filling or meringue. Wrap them well in plastic and freeze for up to 1 month. Then thaw and add freshly made filling and meringue before serving for the best texture.
Reheating
Since these cookies are best enjoyed fresh, reheating isn’t recommended for the assembled cookies. However, if you want to warm the cookie base slightly before assembling, a few seconds in the microwave or a warm oven will do the trick without compromising the texture.
FAQs
Can I use bottled lemon juice instead of fresh?
For the best bright and fresh flavor, fresh lemon juice is recommended in the Lemon Meringue Pie Cookies Recipe. Bottled juice can work in a pinch but may lack the vibrant tang you want.
Is there a way to make these cookies gluten-free?
Absolutely! You can substitute the all-purpose flour with a gluten-free baking blend. Just be sure to check that your blend includes xanthan gum or similar to hold the dough together.
How do I know when the meringue is properly whipped?
The meringue is ready when it forms stiff, glossy peaks that stand up straight without drooping. This ensures a stable and fluffy topping for your cookies.
Can these cookies be made without eggs?
Since eggs are essential for both the lemon filling and meringue, omitting them would change the recipe significantly. However, vegan alternatives for lemon curd and aquafaba meringue exist if you want to experiment.
What if I don’t have a broiler? How can I brown the meringue?
If your oven lacks a broiler, you can carefully use a kitchen torch to brown the meringue, giving you that perfect toasted look and flavor without overheating the whole cookie.
Final Thoughts
Trust me, once you make this Lemon Meringue Pie Cookies Recipe, it will quickly become one of your favorite go-to dessert ideas. The way the crumbly, buttery cookie pairs with that vibrant lemon curd and light-as-air meringue is nothing short of magical. So gather your ingredients, dive into the process, and get ready to delight yourself and everyone around with these sunshine-filled bites!
Print
Lemon Meringue Pie Cookies Recipe
- Prep Time: 30 minutes
- Cook Time: 10 minutes
- Total Time: 40 minutes
- Yield: 24 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Delight in these zesty Lemon Meringue Pie Cookies, which combine a buttery, tender cookie base with a tangy lemon filling, topped with a fluffy, golden-browned meringue. Perfect as a bite-sized treat, these cookies capture all the flavors of the classic lemon meringue pie in a portable, oven-baked form.
Ingredients
Cookie Dough
- 1 cup all-purpose flour
- 1/4 cup powdered sugar
- 1/2 cup unsalted butter (chilled)
- 1/4 teaspoon salt
Lemon Filling
- 1/4 cup lemon juice
- 1/4 cup granulated sugar
- 1 large egg yolk
- 1 tablespoon cornstarch
- 1/4 teaspoon lemon zest
Meringue Topping
- 2 large egg whites
- 1/4 teaspoon cream of tartar
- 1/4 cup granulated sugar (for meringue)
Instructions
- Prepare the Cookie Dough: In a mixing bowl, whisk together the all-purpose flour, powdered sugar, and salt. Cut the chilled unsalted butter into the mixture using a pastry cutter or your fingers until it resembles coarse crumbs.
- Chill the Dough: Gather the crumbly dough and form it into a ball. Wrap it tightly in plastic wrap and refrigerate for at least 30 minutes to firm up and make rolling easier.
- Preheat Oven and Shape Cookies: Preheat your oven to 350°F (175°C). On a lightly floured surface, roll out the dough to about 1/8-inch thickness. Use a round cookie cutter to cut the dough into circles and place them on parchment-lined baking sheets.
- Bake Cookies: Bake the cookie rounds for 8 to 10 minutes, or until they are lightly golden around the edges. Remove from the oven and allow cookies to cool completely on a wire rack.
- Make Lemon Filling: In a small saucepan, combine lemon juice, granulated sugar, egg yolk, cornstarch, and lemon zest. Cook the mixture over medium heat, stirring constantly until it thickens into a custard-like consistency. Remove from heat and let it cool completely.
- Prepare Meringue: In a clean bowl, beat the egg whites with cream of tartar until they become foamy. Gradually add sugar while continuing to beat until stiff peaks form and the meringue is glossy.
- Assemble and Brown: Spoon a layer of cooled lemon filling onto each cookie base. Dollop or pipe the meringue on top. Place the cookies under the oven broiler for 1 to 2 minutes, watching carefully, until the meringue is golden brown and slightly toasted. Remove and let cool before serving.
Notes
- Ensure the butter is chilled before cutting into the flour mixture for a tender, flaky texture.
- Watch the cookies carefully while broiling as the meringue can brown quickly and burn.
- For a more intense lemon flavor, increase the lemon zest by up to 1/2 teaspoon as desired.
- These cookies can be stored in an airtight container for up to 3 days but are best enjoyed fresh for optimal meringue texture.
